Louis/Dressner Wines Get Big Points in Wine Spectator! Yesterday, the New York Times rated two of our Muscadets as the top two Muscadets available. Of the top 10 Muscadets notated, five of them were from our firm. Today, The Wine Spectator Insider issue was released on the internet. This is a private subscription service which gives a preview of top reviews which will go into future issues of the Wine Spectator. Our wines received -- 93 points (and the Hot Wines Selection), 92 points (two of our wines), 91 points (3 of them) and 90 points (two of them). All these wines are from the Loire Valley and these are very high scores for Loire wines. Some of the wines are bony, some have chives, some have sweet peas, and some have cocoa. Others have lemon curd or chamomile or mango or papaya. Yet others have toast and mocha. The highest scoring wine (the Hot Wines Selection) has a beam of green almond, fig pear tartine and green tea. We're very appreciative of these high scores as are the vignerons who worked so hard to achieve them.
are the wines available in poughkipsie?
No
What were the wines?
A bony wine?
Was going to ask the same thing >>>>>> What exactly is a "bony" wine? Inquiring minds want to know.
Most people use " dry bone" to describ a Muscadet, those are the one who never had Marco's and Pierre Luneau's wines
Ahh, the hyperbole of wine critics. Makes you proud to be an American.
BONEY MARONEY
Thank you sheriff. |